Letter from the Editor

My founding co-publisher, Dylan Jacobs, and I both grew up around great food and loving family. He was raised on Martha’s Vineyard with a family of sailors in a community of fishing towns. I grew up in upstate New York, an area of seemingly endless farmland, in an Italian family always focused on fresh foods. While we came of age in very different worlds, what we both share is memory after memory of celebrations with friends and family while also celebrating with local and delicious food always on the table.


Food has been connecting different people for the whole of human history, and Maine is no different. Some people vacation here, some people work here, and some people are lucky enough to live here. Happily, we all get to share in the love of this wonderful state and the amazing food and stories it has to offer. Take Dylan and me for example. We were both born Mainers in spirit even though we were not born in Maine—it only took us 35 years to realize it and get here!


We were also not born publishers. Edible Maine would not exist if it weren’t for the amazing people who inspire us, support us, and believe in us. Thank you to Christine, who planted the seed for this crazy ride; Kate, who makes us believe that we can do this; our advertisers in this inaugural issue, who trusted that we would pull it off; the amazing Edible Maine team, whose dedication and experience have helped bring our vision to life; our contributors, who have worked with us to create a captivating issue; and the readers and communities that support us. It is for all of you that this magazine exists. This whole project just feels right. We find ourselves thinking about the good that we can accomplish by connecting people and communities to real, local and delicious food and drink. 


We invite you to join us on this exciting journey—you’ll always have a seat at the Edible Maine table.

No. 01 / Summer 2017

Editorial in this issue

Summer Chocolate

Summer Chocolate

What screams summer more than lazy-morning coffee cake and a picnic ice cream sandwich, both with chocolate front and center

What Chefs Know... About Salt

What Chefs Know... About Salt

Seasoning correctly

Talkin' Trash

Talkin' Trash

On the road with We Compost It

Putting on the Blue Apron…Skeptically

Putting on the Blue Apron…Skeptically

10 Things You Didn't Know About Getting Into Professional Cooking

10 Things You Didn't Know About Getting Into Professional Cooking

A Tale of Two Fishes

A Tale of Two Fishes

Grilled redfish and black sea bass are easy entrées to cooking whole fish

Your Garden in Mid-Summer

Your Garden in Mid-Summer

Erik Desjarlais 2.0

Erik Desjarlais 2.0

A Former Chef Finds Redemption in Family and Leathercraft

The Empirical, Imperial Gin and Tonic

The Empirical, Imperial Gin and Tonic

Summer Reads

Summer Reads

A handful and a half of good reads, recent and not, to amuse, educate, and entertain you

Recipes in this issue

Milk Chocolate Ice Cream Sandwiches

Milk Chocolate Ice Cream Sandwiches

Mediterranean Stuffed and Grilled Black Sea Bass

Mediterranean Stuffed and Grilled Black Sea Bass

The Gold Coast—Trevin Hutchins, bar manager, Rhum Food & Grog, Portland

The Gold Coast—Trevin Hutchins, bar manager, Rhum Food & Grog, Portland

Raspberry Coffee Cake with Chocolate-Almond Streusel Swirl

Raspberry Coffee Cake with Chocolate-Almond Streusel Swirl

She’s Just Mad About Me

She’s Just Mad About Me

Chili Lime Marinated Acadian Redfish

Chili Lime Marinated Acadian Redfish

The Kittyhawk

The Kittyhawk

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